In The Region
Cambodia
“Egg” Dessert Sees Cambodian Chef Crowned World Champion
Cambodian Chef Sao Sopheak has won the Private Chef World Cup held in the International Gastronomy Village in Paris, France. Over the grueling weekend of competition, chefs were tasked with creating an appetizer, a barbecue-style meat dish, and a dessert, under the theme of “extending summer.” Chef Sopheak wowed the judges with his reimagined takes on the Cambodian delicacies of Prahok and Beef Krueng. However, it was his “Oeuf dans le nid” (Egg in a Nest) dessert that clinched him the victory, innovating on the classic Cambodian coconut jelly by placing it delicately into an opened egg shell with a passionfruit coulis for a “yolk.”
On speaking of his journey, Chef Sopheak reflected on his unconventional culinary background, learning to appreciate the value of cooking through YouTube videos, cookbooks, online recipes and international television programs. In his victory speech, he admitted that participating in an international competition was a challenge, particularly because he does not speak English, but that with enough effort and passion, anything is possible.
Indonesia
Japfa Food and Silk Bistro Collaborate to Introduce Heritage Chicken Menus
Indonesia’s Japfa Food has partnered with Jakarta based Silk Bistro, to create two exclusive menu items, Honey Grilled Olagud Chicken and Tokusen Beef Rawon Noodles, available throughout August. With the theme of “Flavor, Heritage and Togetherness,” the dishes are intended to evoke tradition, while encouraging sustainability by maximizing every cut of meat. According to Olagud Trade Marketing Manager Andre Sibuea, “our probiotic chicken is locally raised with modern farming technology,” which ensures quality protein and sustainable practices.
Malaysia
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Myanmar
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Philippines
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Singapore
Chick-Fil-A Gears Up for Singapore Launch
Southern chicken sandwich franchise, Chick-Fil-A, is preparing for its Asian debut in Singapore by the end of 2025, under local owner-operator Chyn Koh. Chick-Fil-A Singapore will be focusing on a menu of tried-and-true favorites, including its classic chicken sandwich, with boneless chicken breast supplied fresh from Malaysia. Though the company is open to exploring locally inspired flavors at a later date, the current plan is to showcase Chick-Fil-A’s core offerings, according to Director of International Field Operations Caleb Nicholson. Its products are free of pork and lard, though there are no plans to pursue halal certification as of yet. Chick-Fil-A Singapore will also continue the company’s traditions of “second-mile” service, corporate social responsibility, and closing on Sundays.
Thailand
Thai Egg Consumption Below Global Standard, According to Trade Association
Despite its reputation as a regional powerhouse of egg production, Thailand’s actual consumption of eggs remains relatively low, according to President Payao Arikul of the Central Region Small Egg Farmers Trade Association (CRSEFTA).
The CRSEFTA reports that the annual consumption of eggs among Thai nationals is projected at 236 eggs per person on average. A slight decrease from last year and significantly lower than developed countries such as Japan, where annual egg consumption is estimated to reach 323 eggs per person on average.
GrabFood and YOLK Team Up to Collaborate with Prominent Local Brands
Food delivery giant GrabFood has teamed up with specialty egg tart producer YOLK to launch a new promotional campaign titled “Proudly, Made in Thailand,” selling limited-edition egg tarts, devised by prominent Thai F&B brands, exclusively at YOLK stores and on the Grab app. The new flavors are “truffle honey cheese egg tart” by Ohkajhu, “dirty coffee & fresh mochi egg tart” by Songwat Coffee Roasters, “pandan custard & palm sugar egg tart” by Kaew Boutique, and “Kyoho grape jelly & cream cheese egg tart” by JIANCHA.
Vietnam
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